If you're making this recipe and you're not sure how old the eggs you have in your refrigerator are, the chances are that they're still good. As long as they're clean, dry, have been kept cold and have no cracks, and weren't cooked, they'll last for months in your refrigerator and still be suitable for cooking in dishes like this. Eggs that are several months old won't have the quality of a perfectly fresh egg, and I wouldn't use them for frying, but they're still edible. Do be sure they've been kept cold and have no cracks and are clean.
Ingredients
- 4 roaster boneless thigh cutlets
- 1 can (4-ounces) whole, mild green chilies, seeded
- 1 egg, beaten
- salt and ground pepper to taste
- 1/2 cup seasoned bread crumbs
- 1 tablespoon butter or margarine
- 1 tablespoon olive oil
- 1 can (8-ounces) tomato sauce
- 1/2 cup shredded Monterey Jack Cheese
Directions
Open thighs and lay flat. Divide chilies in four equal amounts and place in the center of each thigh. Roll up and secure with toothpicks. In a shallow bowl, combine egg and salt and pepper to taste. Dip thighs in egg and roll in bread crumbs. Refrigerate 15 minutes. In a large skillet, over medium heat, melt butter with oil. Add thighs and cook, turning, 10 to 12 minutes or until brown on all sides. Spoon tomato sauce over thighs. Reduce heat to medium-low reduce heat and cover. Cook for 20 minutes or until thighs are cooked through. Sprinkle with cheese; cover and cook 2 minutes longer.
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Submitted 9/4/05.
Source: The perdue chicken cookbook
Submitted By: Lionel Mandrake
Chili Thighs Rellenos